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Rhubarbaria: Recipes for Rhubarb (English Kitchen) [Paperback]

Mary Prior
4.6 out of 5 stars  See all reviews (5 customer reviews)
Price: 8.99 & FREE Delivery in the UK on orders over 10. Details
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Book Description

1 Dec 2008 English Kitchen
A further volume in the "English Kitchen" series. Mary Prior has compiled an anthology of recipes ancient and modern that highlight rhubarb which first came to us as a medicine but which has successfully naturalized as an especial British favorite. Drawing on the cuisines of England, Scotland, the Highlands and Islands, Scandinavia and other parts of northern Europe, she provides a rhubarbic dish for every occasion.From its home in the northern climes of Asia - Mongolia, Siberia and the foothills of the Himalayas - rhubarb came first to Europe in classical times as a dried root with medicinal qualities. Thus was it was initially proposed to a British public. 'It purifieth the bloud and makes yong wenches look faire and cherry-like,' says Gerard in his Herbal in 1597. It wasn't until the 17th century that the fruit or vegetable was introduced to English tables. Mary Prior has undertaken an extensive search through earlier literature and presents here a commentated repertoire of every sort of rhubarb recipe. Whether with meat or fish, vegetables, as a pudding in its own right, as a jam or in chutney: all sorts of bright ideas are here explained. Given that it is one of the few plants that every gardener can manage to harvest - slug proof, drought proof, flood proof, the lot - that delectable tartness and fresh, roseate pink can ornament the tables of rich man and poor.

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Product details

  • Paperback: 128 pages
  • Publisher: Prospect Books (1 Dec 2008)
  • Language: English
  • ISBN-10: 1903018617
  • ISBN-13: 978-1903018613
  • Product Dimensions: 18.5 x 13.5 x 1.3 cm
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (5 customer reviews)
  • Amazon Bestsellers Rank: 199,938 in Books (See Top 100 in Books)
  • See Complete Table of Contents

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Product Description

About the Author

Mary Prior is by profession an historian who lives in Oxford. Previously she has written a history of the canal-dwellers in Oxford over the last two centuries. This is her first cookery book.

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Customer Reviews

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Most Helpful Customer Reviews
10 of 10 people found the following review helpful
5.0 out of 5 stars Excellent book 20 Jan 2010
By Wil Andersen TOP 1000 REVIEWER
Format:Paperback|Verified Purchase
I share the previous reviewer's views. This is a much needed book for those of us who like rhubarb and are confronted with a massive crop from the allotment (and buy it imported I am slightly embarrassed to say for the rest of the year). Nine chapters ( 144 pages) with headings such as Rhubarb and Meat, Rhubarb Soups, Puddings, Jams and Chutneys give a sense of the structure. Also a very interesting first section on the history of rhubarb in Britain. All presented in a very personal and appealing way.

No illustrations but a nice piece of book production from Prospect Press - stiff card covers with flaps and the text appealingly presented. Typeset by Tom Jaine I see. In The English Kitchen series - which I was previously unaware of and will now research.
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19 of 21 people found the following review helpful
5.0 out of 5 stars Lovely book celebrates the delights of rhubarb 20 Aug 2009
Format:Paperback
A book on rhubarb was much-needed and this fills the gap beautifully. It explores the history of this delicious and under-appreciated vegetable (the author is a historian) but it also presents some great recipes, clearly described and wildly varied. It is small, beautifully packaged, and the green and pink colouring is lovely - it's therefore an excellent book for a present too. Although part of the 'English Kitchen' series, it is heavily influenced by the author's summer home in the Shetland Isles. Rhubarb is particulary appreciated here, as it is an indestructible plant which stands up to the wild weather. I very much recommend this book.
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5.0 out of 5 stars Rhubarbaria 24 Feb 2013
Format:Paperback
I love this book. There's a fascinating variety of recipes but even better lots, and lots, of information. History, stories, and provenance for the recipes which are as interesting as the recipes themselves all add up to something really special as well as useful.
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5.0 out of 5 stars The Rhubarb Bible! 29 April 2012
By Mrs. H. V. Minor VINE VOICE
Format:Paperback|Verified Purchase
This little book contains all that you ever wished to know about rhubarb - and then some! For most of us, rhubarb is confined to rhubarb crumble, rhubarb fool and stewed rhubarb with custard and I'm willing to bet that the majority of us don't ever eat rhubarb in savoury dishes. This book will open your eyes to rhubarb with meat, fish (particularly good with strongly flavoured, oily fish as the tartness of the rhubarb will cut through the oiliness of the fish), on its own as a vegetable (Spinach with Rhubarb and Dill, anyone?) and then the rest - cakes, ices, jams, chutneys and drinks. I'm going to try out "Chicken and Rhubarb" (pg 45) in which chicken is enlivened (and doesn't chicken sometimes need enlivening?) with rhubarb, fresh grated ginger, lemon or lime and onions - yum! And, if you happen to live in The Faeroes or in Iceland, you can enjoy "Roast Puffin and Rhubarb Jam" - I shall never look at puffins in the same way again . . . Do buy this book, all you foodies out there. It's an essential part of your foodie education :-)
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5 of 8 people found the following review helpful
3.0 out of 5 stars A little disappointed. 16 Jun 2010
By kiki
Format:Paperback
As a huge rhubarb fan I was really looking forward to discovering new ways of using it, however, the savoury dishes in the book just don't transcribe into tasty meals. As alluring as the idea of 'Rhubarbia' is I'm afraid I'll be relegating my experiments to the sweet dishes again.
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